Pickled Baby Beets

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Get creative- mustard seeds, minced ginger, and orange slices all make great additions. 

1 Pint Baby Beets

1 cup water

1 cup white vinegar 

1 1/2 tbsp salt 

1 1/2 tsp sugar (optional)

Trim ends off beets. Cover beets with water in a pot and bring to a boil. Reduce to a high simmer and cook until fork tender - about 20-30  minutes. Drain beets and allow to cool. Combine remaining ingredients and stir to dissolve. Pack beets into a pint jar and pour pickling liquid over top, leaving 1/2 inch space at the top. Refrigerate for 1-2 days before eating.